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Crepes with Blackberry-Rhubarb Compote

Serious Eats Carrie Vasios Mullins Post a comment

Crepes are livened up with a compote of tart rhubarb and sweet blackberries. Add a scoop of vanilla ice cream to turn this breakfast into an easy dessert. More

Crepes with Strawberries and Cream

Serious Eats Sydney Oland 3 comments

Buttery crepes with sweet cream and fragrant strawberries. More

Bouchon Bakery's Crêpe Cake

Serious Eats Emma Kobolakis 6 comments

According to Keller, this is the easiest recipe in the Bouchon Bakery Cookbook. It's also one of the most fun. Toasty vanilla crêpes sandwich layer upon layer of thick, orange-zested pastry cream. More

Crepes with Caramel Sauce

Serious Eats Carrie Vasios Mullins Post a comment

Make a decadent breakfast by topping homemade crepes with caramel sauce. More

Cocoa Crepes with Mascarpone and Blackberries

Serious Eats Jenny McCoy Post a comment

These incorporate cocoa powder (I recommend Valrhona brand) into the crepe itself; the crepes are then rolled with blackberries and a mascarpone filling. More

The Crisper Whisperer: Ratatouille in Buckwheat Crepes

Serious Eats Carolyn Cope 2 comments

Ratatouille in Buckwheat Crepes is not a recipe. Well, technically it is a recipe, fine. But it's more than that, too. It's a first-rate problem solver. It solves the age-old paradox of feeding brunch to a houseful of vegetarians without plunging them directly into diabetic coma. I love a good [insert baked good here] as much as the next guy, but it's always nice to have some variety on a brunch menu. More

Macedonian Crepes With Garlic

Serious Eats Jenny Lee-Adrian 1 comment

When my friend Dejan said he was from Macedonia, I realized I knew nothing about the cuisine. Macedonia gained its independence from Yugoslavia in 1991, but the Balkan cuisine has heavy Turkish influences. A visit to his home for a Macedonian meal meant getting a slice of Pitulici So Luk, sort of a pie made with layered crepes soaked in garlic and olive oil. I polished off my slice in a snap. More

Cook the Book: Coconut Bebinca 

Serious Eats Caroline Russock 3 comments

When thinking about Indian desserts, a delicately layered cake of crêpes and custard isn't the first thing that springs to mind. But according to Anjum Anand, author of Anjum's New Indian, a bebinca is a classic Goan dessert. Traditionally made up of 16 layers of coconut milk pancakes layered with ghee, Anand lightens it up ever so slightly by replacing the ghee with coconut custard and cutting the number of layers in half. More

Eat for Eight Bucks: Olive Oil Crepes with Leeks and Eggs

Serious Eats Phoebe Lapine and Cara Eisenpress 5 comments

When I lived in France, my host mother used to heat up purchased buckwheat crepes with ham and eggs as a dinner last resort, when she was short on time and ingredients. Though she was a good cook, I liked that simple meal as much as anything else she made. You can in fact buy pre-made crepes over here, too, but frying the crepes yourself adds only a little in the way of time and really nothing in the way of ingredients. If your appetite is hardy, you can also crack two eggs over each crepe without straying from the eight-buck budget. More

Sunday Brunch: Palatschinken

Serious Eats Sydney Oland 12 comments

These Austrian pancakes are closer to French crêpes than the thick North American pancake. Traditionally palatschinken are served for lunch or dinner, but growing up under the care of an Austrian mother and grandmother, I often had them for breakfast as well. Instead of the folded French crêpes, palatschinken are filled and then rolled (jelly-roll style), and traditionally filled with apricot jam. More

Cook the Book: Crepas Salguero

Serious Eats Caroline Russock 4 comments

I've alway thought of making dulce le leche at home as a bit of molecular gastonomy. It's pretty easy, just simmer a can of sweetened condensed milk on your stove top for a few hours and the contents of the... More

Seriously Italian: Snow Day Crespelle

Serious Eats Gina DePalma 4 comments

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away,... More

Eat for Eight Bucks: Cornmeal Crepes, Mushroom Ragout, Fried Egg

Serious Eats Michele Humes 14 comments

Cornmeal crêpes are a little heartier than French crêpes, much yellower, and taste distinctly tortilla-like even while retaining the pliant texture of the classic crêpe. More

Fromage Blanc and Blueberry Crepe Blintzes

Serious Eats Kerry Saretsky 6 comments

Christians have Blitzen; Jews have blintzes. Close, but not quite the same thing. The first is a reindeer, while the second is a traditional Jewish dish in which thin pancakes encase a creamy filling of cheese or fruit. I think... More

Chocolate Banana Blintzes

Serious Eats Robyn Lee Post a comment

The following recipe is from the February 6th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Although I love ordering blintzes at restaurants, I've never thought of making them until I read... More

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